In a large fry pan, cook the jackfruit on medium-high heat with a good splash of oil for about 4 minutes, until they start to brown (don’t move it too much to allow it to brown).
Then add the thinly sliced onion. Using tongs (ideally metal ones), start to break up the jackfruit. Continue to cook for another 5 minutes or so, until the onion starts to caramelise.
Stir regularly and continue to break up the jackfruit. Add the water and three quarters of the BBQ sauce, then reduce the heat to a simmer.
Cover and cook for 20 minutes, stirring regularly (if the pan you’re using doesn’t have a lid, transfer to a medium pot). Add more water or BBQ sauce, as needed. Cook until the jackfruit is soft and the sauce is thick and rich.